Beef fillet with eucalyptus cream
4 servings
30 minutes
Beef fillet with eucalyptus cream is an amazing combination of classic Italian cuisine and unusual aromas. The history of this dish is inspired by the pursuit of sophistication and freshness of flavors. The soft, juicy fillet, prepared with vanilla salt and rosemary, takes on delicate and warm tones. The cream made from cream and pear juice infused with eucalyptus leaves adds freshness and a slight tartness to the dish. The garnish of red onion and pine nuts adds texture and zest. This dish is perfect for a romantic dinner or a special occasion, impressing guests with its elegance and refined taste. The best accompaniment is a glass of white wine and a warm evening.
1
For the cream, bring the cream and pear juice to a boil and cook for 5 minutes.
- Cream: 300 ml
- Pear juice: 100 ml
2
Pour them over eucalyptus leaves and let the mixture steep.
- Dried eucalyptus: 2 tablespoons
3
Pat the fillet dry with a paper towel.
- Loin fillet: 800 g
4
Heat oil in an oven-safe skillet, season the meat with vanilla salt, and immediately fry in hot oil for one minute on each side.
- Olive oil: 2 tablespoons
- Vanilla salt: 20 g
5
Remove the fillet from the fire and cook the meat in an oven preheated to 200°C for about 8 minutes. Take it out, wrap the meat in aluminum foil, and let it rest for 5 minutes.
- Loin fillet: 800 g
6
At this time, clean the onion and chop it into small cubes.
- Red onion: 1 head
7
Heat the oil and quickly fry the onion cubes and nuts in it.
- Vegetable oil: 1 tablespoon
- Pine nuts: 20 g
8
Strain the cream infused with eucalyptus leaves through a sieve and pour it into the pan with the onion. Season to taste with salt and sugar and simmer for another 2 minutes on low heat.
- Cream: 300 ml
- Salt: to taste
- Sugar: to taste
9
Take the meat out of the foil.
- Loin fillet: 800 g
10
Melt butter in a pan and cook the meat with rosemary and slightly crushed garlic for 2 minutes, turning it.
- Butter: 20 g
- Rosemary: 2 sprigs
- Garlic: 2 cloves
11
Spread the cream on warm plates, place the meat on top, and serve sprinkled with chopped green onions and fleur de sel.
- Spring onion: 1 bunch
- Sea salt: to taste
